Monday, 6 December 2010

Recipe: Vegetable Curry

Ingredients - serves 2 to 3

1/2 small cauliflower, cut up to create small bite sized florets
1 courgette, cut into bite sized pieces
2 small cloves of garlic, peeled and cut in half
1 large onion, peeled and cut into bite sized pieces
2 small carrots, peeled and thinly sliced
2 medium potato, peeled and cut into bite sized pieces
handful of mushrooms, cleaned and quartered
1 packet of coconut milk, make as per instructions on packet
your favourite curry paste or powder
peanut oil or olive oil

Method -

Place all the vegetables, except the mushrooms, in an oven proof dish sprinkle over some peanut or olive oil and toss, so that the vegetables are coated.

Place the vegetables in a preheated oven at 200c for 30 mins.

In the meantime, make up the coconut milk and add your favourite curry and stir well.  If you are not sure how much curry to put in, put less in at the moment, you can add more later.

After 30 mins, take out the vegetables and add the mushrooms and the curry flavoured coconut milk.

Mix well and return to the oven for a further 10 mins.

Serve with boiled rice and plum chutney

No comments:

Post a Comment